Dr. Rui Hai Liu, M.D., Ph.D.
Department of Food Science, Cornell University
Rui Hai Liu is a Professor in the Department of Food Science at Cornell University. Liu received his Ph.D. in Toxicology from Cornell University in 1993. He also holds a M.D. in Medicine and a M.S. in Nutrition and Food Toxicology.
Liu teaches an undergraduate course, Food Analysis, and two graduate-level courses, Food Lipids, and Functional Foods and Nutraceuticals. He also participates in a team-taught Food Chemistry course, lecturing on lipid chemistry and food toxicology.
Dr. Liu’s research program focuses on diet and cancer, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity. Specific interests include: 1) health benefits of antioxidants/phytochemicals in fruits, vegetables and whole grains; 2) food genomics and functional foods for disease prevention and health promotion targeted at cancers, aging, and inflammatory diseases; and 3) natural products and herbal formulations for antiviral activity.
Dr. Liu has published more than 100 original scientific papers in peer-reviewed journals. He has been ranked as one of the top 5 scientists (ranked No. 4 by total citations, and ranked No. 3 by impact, average citations per paper 46.80) among the scientists in the field of Agricultural Sciences (including Nutrition and Food Science) by Essential Science Indicators (ESI), Institute of Scientific Information (ISI), for the January 1, 2001–February 28, 2011 time period. He has given more than 230 invited seminars and research presentations throughout the US and around the world.
Dr. Liu was elected as a Fellow of the International Academy of Food Science and Technology (IAFoST), and a Fellow of the Division of Agricultural and Food Chemistry (AGFD) of the American Chemical Society (ACS) in 2008. He is also an elected Fellow of the Institute of Food Technologists (IFT) as of 2010. He received IFT 2011 Babcock-Hart Award for outstanding contributions to the field of food science in the improvement of public health through nutrition.
Dr. Liu is the Associate Editor of the Journal of Food Science, and serves on the Advisory Board of the Journal of Agricultural and Food Chemistry and Food & Function, and the Editorial Boards of the Journal of the Society for Integrative Oncology, Nutritional Journal, Molecular Nutrition and Food Research, The American Journal of Chinese Medicine, the Journal of Food Science, the Journal of Functional Foods, World Journal of Gastrointestinal Oncology, the Journal of Cancer Science & Therapy, and the Journal of Geriatric Cardiology.
Dr. Liu has been interviewed by numerous news media and scientific organizations about his research including the Associated Press, Reuters, ABC, CNN, CBS, the BBC, the New York Times, the Washington Post, the Wall Street Journal, Time Magazine, Newsweek Magazine, Science News, American Association for the Advancement of Science (AAAS), American Chemical Society (ACS), and American Institute for Cancer Research (AICR).